Författare: Seid Mahdi Jafari

Prof. Seid Mahdi Jafari received his Ph D in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now, as a full Professor, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published more than 290 papers in top-ranked International Food Science Journals (h-index=58 in Scopus) and 60 book chapters along with editing 36 books with Elsevier, Springer, and Taylor & Francis. In Nov, 2015, he was awarded as one of the top 1% world scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. In Dec, 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. He has been awarded as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in Nov, 2018, 2019 and 2020;and a top reviewer in the field of agricultural and biological sciences by Publons (Sep, 2018 and 2019). Seyed Mohammad Nabavi is a Senior Scientist at Baqiyatallah University of Medical Sciences.  Ana Sanches Silva is a researcher at the National Institute for Agricultural and Veterinary Research (INIAV) in Vila do Conde, Portugal.